Greis K D, Zhu S, Matalon S
Department of Biochemistry and Molecular Genetics, University of Alabama at Birmingham, 35233-6810, USA.
Arch Biochem Biophys. 1996 Nov 15;335(2):396-402. doi: 10.1006/abbi.1996.0522.
Previous studies have shown that exposure of human surfactant protein A (SP-A) to nitrating agents [peroxynitrite (ONOO-); tetranitromethane (TNM; pH 8)] leads to nitrotyrosine formation. However, specific sites of nitration have not been identified. Herein, human SP-A, dissolved in Hepes buffer, was incubated with two boluses each of 0.5 mM ONOO- (pH 7.4) or 0.5 mM TNM (pH 8.0) for 15 min. After 30 min, SP-A samples were reduced, alkylated, and trypsin digested. The nitrated peptides and sites of amino acid nitration on the protein were identified by capillary high-performance liquid chromatography-coupled electrospray ionization tandem mass spectrometry (LC-ESMS/MS). The major nitrated peptide on both TNM- and (ONOO-)-exposed SP-A was the tryptic fragment Tyr161-Arg179 (YNTYAYVGLTEGPSPGDFR), located in the SP-A carbohydrate recognition domain. Sequencing of this nitrated peptide by LC-ESMS/MS demonstrated that the nitration was equally distributed on Tyr164 and Tyr166. A second lesser nitrated peptide corresponding to tryptic fragment Asn217-Arg222 (NCLYSR) was also found on TNM- and (ONOO-)-modified SP-A. No other nitrated amino acid was detected. Nitrated SP-A exhibited decreased ability to aggregate surfactant lipids in the presence of Ca2+. These data demonstrate that nitration of a specific tyrosine decreased an important protein function.
先前的研究表明,将人表面活性蛋白A(SP-A)暴露于硝化剂[过氧亚硝酸盐(ONOO-);四硝基甲烷(TNM;pH 8)]会导致硝基酪氨酸的形成。然而,硝化的具体位点尚未确定。在此,将溶解于Hepes缓冲液中的人SP-A与0.5 mM ONOO-(pH 7.4)或0.5 mM TNM(pH 8.0)各两剂分别孵育15分钟。30分钟后,对SP-A样品进行还原、烷基化和胰蛋白酶消化。通过毛细管高效液相色谱-电喷雾电离串联质谱(LC-ESMS/MS)鉴定蛋白质上的硝化肽段和氨基酸硝化位点。在TNM和(ONOO-)处理的SP-A上,主要的硝化肽段是位于SP-A碳水化合物识别结构域的胰蛋白酶片段Tyr161-Arg179(YNTYAYVGLTEGPSPGDFR)。通过LC-ESMS/MS对该硝化肽段进行测序表明,硝化在Tyr164和Tyr166上均匀分布。在TNM和(ONOO-)修饰的SP-A上还发现了与胰蛋白酶片段Asn217-Arg222(NCLYSR)相对应的第二个较少硝化的肽段。未检测到其他硝化氨基酸。在Ca2+存在的情况下,硝化的SP-A聚集表面活性脂质的能力降低。这些数据表明特定酪氨酸的硝化降低了一种重要的蛋白质功能。